Nostalgic Appeal
This dish reminds me of cozy family gatherings and those hearty meals that just warm your soul. The combination of crispy fried chicken and creamy gravy is a timeless classic for a reason. It’s a meal that evokes feelings of warmth, comfort, and pure satisfaction.
Homemade Focus
While you could certainly buy pre-made fried chicken or gravy, there’s something truly special about making this Chicken Fried Chicken from scratch. You control the quality of the ingredients, and the process of breading and frying the chicken and creating the gravy is a labor of love that results in a truly special meal.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of crispy, savory, and creamy flavors. The chicken is seasoned with a blend of spices, creating a flavorful crust. The buttermilk and hot sauce add a tangy and spicy kick, and the gravy is rich and creamy, complementing the chicken perfectly.
Ingredient Insights
Let’s explore the key ingredients that make this dish so special! For the chicken, we use [describe the chicken: thinly sliced chicken breasts, ensuring quick and even cooking]. Then comes the [describe the breading ingredients: flour, baking powder, baking soda, salt, pepper, and garlic powder, creating a light and crispy batter]. We also use [describe the wet ingredients: buttermilk, egg, and hot sauce, adding moisture and flavor to the chicken]. The [describe the frying oil: oil for frying, creating a golden brown and crispy crust]. And for the gravy, we combine [describe the gravy ingredients: reserved oil from frying, flour, milk, salt, and pepper, creating a rich and creamy gravy].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a deep fryer or large pot for frying, two large bowls for breading the chicken, a whisk, and a large pan for making the gravy.
Ingredients
- 6-8 thin sliced chicken breasts
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot sauce
- Oil for frying
Gravy:
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt and pepper
Step-by-Step Instructions
- Heat the Oil: Heat oil in a deep fryer or large pan on the stove (a few inches deep) to 325°F (163°C).
- Prepare the Breading: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. In another bowl, whisk together the buttermilk, egg, and hot sauce.
- Bread the Chicken: Dredge the chicken in the flour mixture, then dip into the egg mixture, then back into the flour mixture, making sure to press down the flour to adhere well.
- Fry the Chicken: Place chicken in the pan/deep fryer and fry on each side for 3-5 minutes until golden brown. Remove and drain on a paper towel-lined plate. Repeat with all chicken.
- Make the Gravy: In a large pan, add 1/4 cup of oil from frying and heat on medium-high. Stir in the flour until absorbed and cook for about 1 minute. Slowly add in the milk, whisking to blend, and heat until thickened. Stir in salt and pepper to taste.
- Serve: Pour gravy over individual chicken before serving.
Troubleshooting
- Chicken is not cooked through: Make sure the oil is hot enough before frying the chicken. You can also check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C).
- Chicken is soggy: Make sure the chicken is coated evenly in the batter and that the oil is hot enough. You can also fry the chicken in batches to avoid overcrowding the pan.
- Gravy is lumpy: Whisk the milk in slowly and continuously to prevent lumps from forming. You can also strain the gravy through a fine-mesh sieve to remove any lumps.
Tips and Variations
- Use different cuts of chicken, such as boneless, skinless thighs or chicken tenders.
- Add different spices to the batter, such as paprika, cayenne pepper, or onion powder.
- Use different types of milk for the gravy, such as whole milk or buttermilk.
- Add chopped herbs to the gravy, such as parsley or thyme.
Serving and Pairing Suggestions
This Chicken Fried Chicken is delicious on its own, but it also pairs well with mashed potatoes, green beans, mac and cheese, or your favorite Southern sides. It’s perfect for a comforting weekend meal, a potluck, or any time you want a taste of Southern hospitality.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one chicken breast with gravy. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 450-500
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 8-10g
- Cholesterol: Approximately 120-140mg
- Protein: Approximately 30-35g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1-2g
- Sugar: Approximately 5-7g
- Sodium: Approximately 600-800mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of milk), adjust the calculations accordingly.
Crispy and Flavorful: Chicken Fried Chicken
Description
This Chicken Fried Chicken recipe is a classic Southern comfort food! Thinly sliced chicken breasts are breaded and fried until golden brown and crispy, then smothered in creamy gravy. Learn how to make this delicious and satisfying dish
Ingredients
- 6–8 thin sliced chicken breasts
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot sauce
- Oil for frying
Gravy:
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt and pepper
Instructions
- Heat the Oil: Heat oil in a deep fryer or large pan on the stove (a few inches deep) to 325°F (163°C).
- Prepare the Breading: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. In another bowl, whisk together the buttermilk, egg, and hot sauce.
- Bread the Chicken: Dredge the chicken in the flour mixture, then dip into the egg mixture, then back into the flour mixture, making sure to press down the flour to adhere well.
- Fry the Chicken: Place chicken in the pan/deep fryer and fry on each side for 3-5 minutes until golden brown. Remove and drain on a paper towel-lined plate. Repeat with all chicken.
- Make the Gravy: In a large pan, add 1/4 cup of oil from frying and heat on medium-high. Stir in the flour until absorbed and cook for about 1 minute. Slowly add in the milk, whisking to blend, and heat until thickened. Stir in salt and pepper to taste.
- Serve: Pour gravy over individual chicken before serving.
Recipe Summary and Q&A
Q: Can I make this chicken ahead of time?
A: It’s best to fry the chicken just before serving for optimal crispiness. However, you can bread the chicken ahead of time and store it in the refrigerator for up to 24 hours.
Q: Can I freeze this chicken?
A: Yes, you can freeze it. Fry the chicken first, let it cool completely, then freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or air fryer.
Q: Can I bake the chicken instead of frying it?
A: While frying creates the classic crispy texture, you can bake the chicken for a healthier option. Preheat the oven to 400°F (204°C) and bake the breaded chicken for 20-25 minutes, or until golden brown and cooked through.